Steamed Rice Bowl with Grilled Salmon Flakes and Sesame

Nutrition · per serving

Steps

1. 1

   Rinse the short-grain rice under cold running water until the water runs clear to remove excess starch.

   300 g Short-grain rice
2. 2

   In a rice cooker or pot, add the rinsed rice along with 400 ml of water. Let it soak for 30 minutes, then cook according to your rice cooker's instructions or simmer on low heat covered for about 15-20 minutes until the rice is cooked and water is absorbed.

   300 g Short-grain rice
3. 3

   While the rice is cooking, preheat your grill or grill pan over medium-high heat. Season the salmon fillet with a drizzle of soy sauce (about 15 ml) and grill for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

   400 g Salmon fillet15 ml Soy sauce
4. 4

   Once the salmon is cooked, remove it from the grill and let it rest for a few minutes before flaking it into bite-sized pieces with a fork.

   400 g Salmon fillet
5. 5

   In a small bowl, mix the remaining soy sauce (45 ml) and rice vinegar (15 ml) to create a dressing.

   45 ml Soy sauce15 ml Rice vinegar
6. 6

   Once the rice is cooked, fluff it with a fork and divide it into four bowls. Top each bowl with a portion of flaked salmon, a drizzle of the soy sauce mixture, and sprinkle with toasted sesame seeds.

   300 g Short-grain rice30 g Toasted sesame seeds
7. 7

   If desired, add nori strips for garnish. Serve immediately while the rice is warm.

   4 sheets (optional) Nori strips

Origin & History

Rice bowls are a staple in Japanese cuisine, often featuring seasonal ingredients and providing a balanced meal. This particular version combines the common ingredient of salmon, revered in Japanese cooking for its flavor and health benefits, with rice to create a wholesome dish.